YOUR SOLIN GENERATED RECIPE
Silky Vanilla Ricotta Protein Mousse with Fresh Berries
Whipped part-skim ricotta and Greek yogurt blended with vanilla protein, topped with tart raspberries for a velvety finish.
INGREDIENTS
100g Part-Skim Ricotta Cheese
60g Nonfat Plain Greek Yogurt
12g Vanilla Whey Protein Isolate
60g Fresh Raspberries
1/2 tsp Vanilla Extract
PREPARATION
Place the part-skim ricotta cheese, nonfat Greek yogurt, vanilla protein powder, and vanilla extract into a food processor or high-speed blender.
Process the mixture on high for approximately 60 to 90 seconds until the texture is completely smooth and aerated.
Taste the mousse and add a pinch of monk fruit sweetener if additional sweetness is desired, then pulse once more.
Transfer the whipped mousse into a small serving bowl or ramekin.
Garnish the top with fresh raspberries and serve immediately, or chill in the refrigerator for 20 minutes for a firmer set.